Peanut Dumplings (花生汤圆)

I hope you have had a lot of fun following my Lunar New Year series. To close this festive celebration on a sweet note, here is the much-loved and popular peanut dumplings (花生汤圆) recipe, served in a ginger syrup. If you remember, I posted the popular black sesame dumpling recipe a few years ago (which caused quite a big stir not too long ago) and these peanut dumplings recipe is high on the requested recipe list.

Anyway, Chinese New Year celebration is incomplete without a serving of sweet dessert, for example: Longan Tong Sui Dessert, which was my late mother’s favorite. Peanut dumplings are just perfect as a dessert for Chinese New Year dinner, or as an offering to guests who come to visit during the celebration.

I wanted to wish you all happy dragon year and that the new year brings you abundance of joy, great health and prosperity. Gong Xi Fa Cai!

Your black sesame dumplings are delicious and I am sure these will be too. Try steaming your black sesame dumplings for 8 minutes and then roll in peanut powder. Yummy! At the restaurant, you can order these as Chinese mochi.

Oh, I’ve been hoping you would do a peanut dumpling recipe! I’ve tried frozen ones from the store, but I love the opportunity to cook them myself (when energy allows). I’m pretty sure I have all of these ingredients at home (except for the syrup), so I might make these soon!

Hi, i tried out the recipe and used sticky rice flour for the dumplings skin. However, after boiling for about 15-20 mins, it did not float, so i tasted it and it’s hard. It feels like it’s not cook, so i boil it longer and after an hour, it still didn’t float! The dumplings started cracking after that. It tasted a little softer but not chewy and soft enough. I follow the recipe step by step. Everything went well until the boiling part. What could i have done wrong?